Salmon gravlax with beetroot and Gingerpepe toasts - Fromi
Chill sweet and salty salmon with beetroot coulis, then top toasted bread with slices of cheese and citrus zest for a vibrant and delicious appetizer.
Ingredients
- 200 g Gingerpepe
- 320 g fresh salmon
- 1 vacuum-sealed cooked beetroot
- 40 g sugar
- 40 g sea salt
- Freshly ground pepper
- 4 slices farmhouse bread
- 1 lime
- 1 lemon
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